Get the Recipe:Lemon Ricotta Cake with Candied Lemons
A lovely light lemon ricotta cake, topped with homemade candied lemons. This cake is also lovely serve with fresh fruit, fruit puree or sauce or lemon curd.
Do ahead: In a cheesecloth lined strainer placed over a bowl, strain the ricotta for 12 hours or overnight in the refrigerator.
To make Candied Lemons (if using): Thinly slice the lemons and remove any pits. Fill a large bowl with ice and cold water. Set aside. Bring a medium pot of water to a boil and boil lemon slices for one minute, then remove to the ice water until completely cooled, then drain the water/ice. In a medium-sized skillet, bring white sugar and water to a simmer, stirring until sugar is dissolved. Add lemon slices in a single layer and gently simmer, turning a few times, for about 1 hour, or until rinds are translucent. Remove lemon slices to a cooling rack to cool completely.
For the lemon ricotta cake: Preheat oven to 325 Butter an 8-inch springform pan and line the bottom with parchment paper.
In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, combine the ricotta, 3/4 cup white sugar, flour, egg yolks, lemon zest and juice until smooth. Set aside or if using stand mixer, remove to a large bowl and clean bowl.
In another bowl (or clean stand mixer bowl, fitted with a whisk), beat the egg whites with 1/4 sugar until stiff peaks form.
Use a spatula to gently fold the egg whites in to the ricotta mixture. Pour in to prepared pan.
Place in to preheated oven and bake for 50-55 minutes, or until it is golden and set. Remove to a cooling rack to cool in the pan. Cake will sag or sink in the middle. Once cooled, leave in pan, cover with plastic wrap and refrigerate 4 hours or overnight.
When ready to serve, run a knife around the outside of the pan and unmould. Dust with icing sugar and top with Candied Lemons or the topping of your choice.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.